An irresistible dessert that’s quick and easy to make.
Panna Cotta with Chocolate and Red Fruits
Guylian Dark chocolate
123 fl. oz.
Cream with 20% fat
Frozen forest fruit
Soak the gelatin leaves in cold water for 5 minutes.
Pour the cream and 0,7 oz of sugar in a pot. Cook it and add the squeezed gelatin before you take it off the heat.
Add the chocolate and leave for 1 min., then whisk. Put it back on the heat if you notice any clotting.
Pour into the glasses and leave it to set in the fridge for a couple of hours
Pour the forest fruits in a colander. Defrost them completely. Heat the fruits in a pot with 0,3oz of sugar on a low fire. Leave them simmer for 2 minutes and take of the heat immediately. Leave to cool.
Decorate with fruit before serving.
To order and get delivery of Guylian Belgian Chocolates in the USA:
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